vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Salad
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 94. The excerpt below is the record exactly as published.
Vegetable Salad Remove the skins from fresh tomatoes, scoop out centres and chill. Fill at serving time with salad made of equal parts of diced apples, celery and pineapple
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